Emilys Fish Sticks

This recipe is courtesy of Jane Roberts, who like her three children, Andrew, Emily, and Claire, has celiac disease. Thank you also to Jane's sister Carol Shilson, executive director of the University of Chicago Celiac Disease Center, for putting us in touch. This recipe is oh, so, kid friendly!

Juice of 1 lemon

4-6 plain fish fillets, such as tilapia or sole

2 eggs

7 ounces (approximately) corn tortilla chips

1 teaspoon paprika (for color)

Preheat oven to 350°F. Spray a baking sheet lightly with gluten-free nonstick cooking spray.

Squeeze lemon juice over fish fillets, and cut each fillet into strips 4 inches long. Beat eggs in a bowl large enough to dip fillets in. In a food processor or by hand, crush the tortilla chips and paprika.

Dip each fish strip into the eggs, and then roll it in tortilla chip crumbs. When the fish is completely covered, place it on the prepared baking sheet. Bake 7 to 10 minutes or until inside is flaky.

Makes approximately 60 to 70 fish sticks

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